the fish society, Maria's Paksiw Bangus

Maria's Paksiw Bangus	Fish code 110605	Serves 2-4
Paul, The Fish Society's postman, surprised us by quipping one morning that the only fish he ate was milkfish. You don't see much of that around. Where has he come across it? Turns out, via his Phillipino wife, the delightful Maria. So we traded him a milkfish for this recipe... Paksiw is the method, which you could adopt with pretty much any whole fish. Bangus? - that's what they call milkfish in the Phillipines. Maria cooked it for us in her kitchen. It's great!!

1 milkfish, 600 g
400ml/1pt water
1 tbsp olive oil
1 large onion, peeled and sliced
6 spring onions
5 inches root ginger (really!)
4 fresh green chillies (uncut)
1 green pepper, cleaned and cut into big chunks
4 tbsps ordinary malt vinegar
2 tbsps "fish sauce"**
Dip:
2 tbsps fish sauce blended with juice of a lemon

1 Defrost the fish for about five hours in your fridge. It won't be fully defrosted, which will make the process of cleaning the gut cavity a bit tidier. But first take tough kitchen scissors and cut off the fins and tail. Then descale your fish by dragging the blunt edge of a knife backwards along its skin (this is messy - the scales will leap off all over the place). Next, lay the fish on its side and cut right through the middle. Scoop out the innards. Wash cavity thoroughly. Maria left the head on, but we'll let you take it off if you want. Cut the fish into decent sized steaks so that you will have one or two per serving.

2 Put all ingredients except those for dip in a large pan. Bring to boil. Turn down to a slow simmer, for 7-10 minutes. Serve, giving all diners a small pot of dip.

Jasmine scented rice is the perfect accompaniment.

** or "Thai fish sauce" - the clear one containing 60% anchovy essence - available in most good supermarkets

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